I love to eat dishes prepared with raw food
2 Ruby red grapefruits, peeled, separated into segments
3 T. Grapeseed Oil
1 T. Apple Cider Vinegar
1 head lettuce, shredded
1/8 tsp. Ground cinnamon
1 Avocado, peeled and diced
Celtic Sea Salt, to taste
4 Scallions, thinly sliced (optional)
Place the grapefruits, lettuce, avocado and scallions in a bowl. In a smaller bowl, make the dressing by whisking the oil, vinegar, cinnamon and salt together. Toss with the salad and serve.
Dorit’s book: Celebrating Our Raw Nature
1/4 cup Beet Juice
1 T. Apple Cider Vinegar
1/4 cup Cucumber Juice
1 tsp. Lemon Juice
1/2 cup Carrot Juice
1/2 tsp. Celtic Sea salt
1 clove Garlic
Make all the juices fresh, then pour into a blender with the rest of the ingredients. Blend well and serve, Or put everything in a Blendtec Total Blender along with enough water to achieve the desired consistency, and blend at high speed.
This tea is great for coughing and sinus blockages and is not an April fools joke!
1/2 Cup Fresh Lotus root, grated
water
pinch Celtic sea salt
In a pot, add grated lotus root (usually found in Asian markets ) and a small amount of water. Cook for about 5 minutes. Remove from heat, add a pinch of Celtic Sea Salt and drink hot.
Dorit’s book: Celebrating Our Raw Nature
(Rich Breakfast)
3/4 c. Raw Cashews
1 lg. Star fruit, very ripe
4-6 Medjool dates, seeded
1-2 c. Water
Cut star fruit and add with other ingredients into a very strong blender (such as Vita Mix Blender or Blendtec Total Blender) at high speed until desired texture is achieved. Drink immediately.
Other recipes like this from Dorit can be found at:
Dorit’s book: Celebrating Our Raw Nature
1 Cup Macadamia nuts
1/4 Cup Pine Nuts
1 Vanilla Bean pod, innards, scooped out
2-3 Cups Water
dash Nutmeg
1 Cardamon seed
Blend all the ingredients on high speed in a Blendtec or Vitamix blender, and serve.
Dorit’s book: Celebrating Our Raw Nature
2 Carrots
1 Radish
2 stalks Celery
In a juicer, push the radish and celery through the hopper with the carrots. If the taste is too strong, add another carrot or an apple.
2-3 Avocados, peeled, seeds removed
1 Red bell pepper, sliced into matchsticks
1-2 T. Lemon juice
1-2 Bunches Spinach leaves
Nama Shoyu, poured into saucers or bowls
2 Cucumbers, seeds removed, sliced
7-10 Raw Nori sheets
1 Cup Bean Sprouts
Put avocado slices in a bowl and sprinkle with lemon juice. On a nori sheet, place 2-3 spinach leaves. Pile each vegetable on top of the other with the spinach leaves at the bottom. Place 2-3 slices avocado on top of this pile and roll tightly. Dip end of the roll with lemon juice to help close it off.
Put on a platter and serve with Nama Shoyu or dipping sauce.
Other recipes like this from Dorit can be found at:
(This one is a favorite with children)
2 Portobello Mushrooms
1 T. Capers
1 Yellow bell pepper, chopped small
1 Clove Garlic
1 Red bell pepper, chopped small
1 handful fresh sprouts
1/2 Red Onion, sliced thin
2 T. Apple Cider or Umeboshi Vinegar
1 T. Sea Vegetable Flakes (optional)
1 T. Nama Shoyu
1 Very ripe tomato, sliced
1 T. Olive oil
1/2 Cucumber, sliced thin
1/4 Cup Olives , pits removed and chopped fine
Clean and cut stems off mushrooms. Put whole in a dish. In a blender, mix the nama shoyu, garlic, vinegar and oil. Pour this mixture over the whole mushrooms and dehydrate for 1-2 hours at 105 degrees F.
On the inside of one mushroom, build a tower of the tomatoes, cucumbers, olives, sea vegetable flakes, onions, bell peppers and sprouts.
Serve as is, or cover with other mushrooms. Press down and serve with a drizzle of juice from the tomatoes on the side.
Dorit’s book: Celebrating Our Raw Nature